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Recent content by lathrop

  1. lathrop

    Pork loin, tender & juicy, steps & q-view

    It really is too well done. Next time I will try you method. The 165* works for shoulder but the loin is too lean for that. [apparently]
  2. lathrop

    Pork loin, tender & juicy, steps & q-view

    That was a great post. I just finished smoking one yesterday and it is resting in a cooler. I smoked it in a BGE for 5 hours at 240* f. to an internal temp of 170*. I will let you know how it works out.
  3. lathrop

    Turkey bred for flavor?

    A few years ago I gave up buying pork in the supermarket because the flavor was universally awful. I went to buying from local farmers and even slaughtered and butchered one. In the last year or so the Supermarket pork quality seems to have improved so I do buy it now. Turkey like other...
  4. lathrop

    smoke box for Kamado Pot.

    Thanks that is tempting. I Just bought an Iron smoke box on amazon for $7.95. I will give it a try for Hot smoking in the K pot and to add smoke when broiling on the gas grill. The Brinkman tin smoker with an electric hear source works well for cold smoke in the summer and I could go back to...
  5. lathrop

    smoke box for Kamado Pot.

    I heat with a wood burning stove using hardwood. So I don't feel a need to buy hardwood sawdust. yes I can put hardwood chunks in with the charcoal and I currently do that. In my old tin smoker I use an external smoke source to cold smoke That will not come up to temp for a hot smoke in the...
  6. lathrop

    smoke box for Kamado Pot.

    I am looking for a smoke box for my Big Green egg. And thought i would ask for recommendations. Altho the foil wrap works it is not Ideal.
  7. lathrop

    pork loin

    It came out very tender and still juicy. I was concerned that the IT was too high but doing the extended wrap may have fixed it.
  8. lathrop

    pork loin

    Thanks, I was shooting for smoked to the point of almost falling apart. I have never liked rare pork. I have just put 2 chunks of pork belly in Bearcarvers cure. I will check out his Canadian bacon recipe. I have used his cold smoking regimen for smoked salmon and Black cod for several years...
  9. lathrop

    pork loin

    I have recently tried smoking pork loins. Altho the results have been pretty good I have a question as to internal temp. My last one smoked away while I went out to dinner and when I checked the IT it was 178*. So I wrapped it in foil and let it cool for several hours on the counter then...
  10. lathrop

    pork tenderloin in a kamado Pot.

    Thank you all. I punted on the Rub cooked cooked it at at 225 for close to 4 hours. Int. Temp was 170. I wrapped it in foil and let it sit overnight. it came out tender and juicy and very tasty. A little heavy on the hot pepper.
  11. lathrop

    pork tenderloin in a kamado Pot.

    I just got another Kamado pot a Big Green egg. The large size. it has been 15 years since I used one and it was a different "brand" . I am looking for a basic rub + cooking time and temp. for a 4# pork tenderloin. A reference would be fine or a recipe. Thanks in advance.
  12. lathrop

    meat slicer

    I ordered a Waring "factory Refurb" The feed slide was really sticky. and the blade wobbled a bit. I oiled the slide and it worked OK not perfect. I slice some hard salami and it does Ok. not great.
  13. lathrop

    meat slicer

    I AM CURRENTLY USING THE SHARP KNIFE APPROACH. i WOULD LIKE SOMETHING THAT WILL GIVE REALLY THIN SLICES. NOTICED tHAT i CAN GET REFURBED WAREINGS ON LINE AND THAT THEY PROVIDE PARTS. HAS ANY ONE USED ONE. tHERE ARE SOME OLD LINE CO. NAMES STILL AROUND.
  14. lathrop

    meat slicer

    I am looking to buy a cheap meat slicer. And am looking for recommendations. My most common use is to slice hard salami. The salami that I buy is truly hard.
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